Texas Monthly rated it one of the top five BBQ joints in Texas; however, I wouldn't rank it in the top 100, at least on the day I went. I know people have posted pictures of succulent brisket and other great-looking meats, but I have to say it was a disappointing stop.

To give them some credit, their sausages were great. However, Texas BBQ should be rated based on the brisket. The brisket I got was crunchy and more like bad beef jerky. You could still taste the smoke and get an idea of what was intended, but when I get brisket, I think it should be soft and succulent. It should not crumble in your mouth. The other beef products were tough and dry. I did not get to sample the ribs as they had run out.

If you're driving through town, grab some sausage and admire their pits, but look at what everyone else has on their plate before ordering the brisket because mine was left on the pit way too long.

Scorecard

"There isn't a cut of meat on earth more succulent than Kreuz's smoke-laced prime rib. The flavor is dizzying, and it fairly oozes natural juices onto the butcher paper on which it is served."
Michael Stern

"The brisket is perfect. The excellent sweet and smoky ham is still ham, not barbecue. Change of pace food only, in our opinion."
Bruce Bilmes and Susan Boyle

"Here’s the favorite meal of one Kreuz patron–smoked prime rib, a smoked chop and house made and smoked link sausages, served with the standard Kreuz accompaniments of crackers, pickles, onions and hot sauce."
Jim Deaton

"Pit-cooked ham, a weekend special at Kreuz, isn't as oozingly juicy as beef, but if you like ham, it's a version you mustn't miss."
Michael Stern

"As is customary in so many great Texas barbecues, seating is at long tables, in this case outfitted with hot sauce (optional) and rolls of paper towels (essential)."
Michael Stern

"Kreuz is a modern place with an old-fashioned menu. Order your meat by the pound and side it with saltine crackers: a simple and perfect barbecue meal."
Michael Stern

"The pit at the back of Kreuz is where you place your order, watch it weighed out and assembled on butcher paper, and pay by the pound."
Michael Stern

"Utensils are minimal and really not necessary in a serious Lone Star barbecue. So much of the joy of this food is eating it with your hands."
Michael Stern

"All reasonable rules, in our opinion."
Bruce Bilmes and Susan Boyle

"Here's what you see on the way out of Kreuz's front door."
Michael Stern

"Kreuz began as a small butcher shop but is now a grand temple of barbecue with plenty of parking."
Michael Stern